Since I have been busy organizing, I get to SEE what I actually have.
In organizing my "baking" cabinet in the kitchen, I discovered that I had coconut.
Now, I knew I had coconut, but I could never really SEE it....hidden behind the flour and the sugar.
So I certainly wouldn't know that I had one bag that would expire in THREE days!
I was intent on finding THE perfect coconut cake.
So I turned to my Southern roots, after skimming several food sites.
I used the recipe for a Coconut Sheet Cake - with a few modifications, listed below....
3 large eggs
1 (8 oz) container of low-fat sour cream
1/3 cup water
1 (15 0z) can of cream of coconut
1/2 teaspoon vanilla
1 package of white cake mix
Beat the eggs at high speed with an electric mixer 2 minutes. Add sour cream, water, cream of coconut and vanilla, beating well after each addition. Add cake mix, beating at low until blended. Beat at high for 2 minutes. Pour batter into greased and floured pan.
Bake at 425* for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool the cake on wire rack. Cover with plastic wrap and place in freezer for 30 minutes. Remove from freezer.
Spread Coconut-Cream Cheese Frosting on cake. Store in the refrigerator.
The cake is super-dooper moist and yummy.
And I promise it tastes better after being in the fridge!
Ooops, here is the recipe for the frosting!
Coconut-Cream Cheese Frosting
1 (8 oz) package cream cheese at room temperature
1/2 cup butter, at room temperature
3 Tablespoons milk
1 teaspoon vanilla extract
1 (16 0z) package powdered sugar
1 (7 oz) package of flaked coconut
Beat cream cheese and butter until creamy Add milk and vanilla. Beat well. Add sugar slowly, beating until smooth. Stir in coconut.
Spread over cake.